Smoked Salmon Salad
July, 2006

Serves 8 / This wonderful salad is a complete meal. It can be made a day ahead and refrigerated; just don't toss with the dressing until you're ready to serve. Look for smoked salmon in 4-ounce packets in your deli department.

2 cups sweet potato, chopped into 1/2-inch cubes
1 tablespoon no-salt Cajun seasoning
1 1/2 tablespoons olive oil
2 teaspoons low-sodium tamari
6 cups mixed salad greens (3–4 ounces), washed and dried
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 small red onion, very thinly sliced
6 sun-dried tomatoes (packed in oil), thinly sliced
1 3-ounce packet sunflower sprouts
3/4 cup pecans, toasted and chopped
6-8 ounces smoked salmon (not lox)

1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard
1/4 teaspoon salt
Dash of black pepper
1 teaspoon agave nectar

1. Steam cubed sweet potatoes until cooked but not mushy, about 10 minutes. Place in a bowl to cool and dry for about 10 minutes.
2. Sprinkle Cajun seasoning, olive oil, and tamari over sweet potatoes. Stir to
distribute evenly. Heat a skillet over medium-high heat. Pour sweet potato mix into skillet. Cook, stirring often and carefully until sweet potatoes are toasted. Transfer to paper towels to cool.
3. Place salad greens in a large salad bowl. Add sliced red and yellow peppers, red onion, sun-dried tomatoes, and sprouts. Add cooled sweet potatoes and pecans. Cut salmon into bite-size pieces and add.
4. Combine all dressing ingredients and blend well. Pour over salad and toss gently. Serve immediately.

–Aria Seidl

PER SERVING: 241 cal, 65% fat cal, 18g fat, 2g sat fat, 5mg chol, 7g protein, 15g carb, 3g fiber, 345mg sodium